Sous Vide Essentials Chunky Mashed Potatoes Food
SOUS VIDE MASHED POTATOES
Sous Vide Mashed Potatoes are a meal prep dream come true. When potatoes are in season, easily fill your freezer for a heat-and-eat side dish.
Provided by Danielle Pientka
Categories Side
Time 1h30m
Number Of Ingredients 5
Steps:
- Clean and peel your potatoes. Slice.
- Place all of your ingredients in a sous vide bag. Seal.
- The sealing process is a bit tricky because of the liquid. You want to suck as much air out as you can, but make sure to seal it just as the liquid is rising to the top. If you want to avoid this issue, you can freeze your milk in advance so you don't have to worry about the liquid. Pop in the frozen milk cubes when you're ready to seal.
- Sous vide at 195F for 90 minutes. Remove.
- If serving right away, mash your potatoes. You can mash them in the bag if you prefer or remove from bag and mash in a bowl.
- If you plan to freeze, squish the bag up to mix all of the ingredients and mash the potatoes a bit. Let the bag cool then place flat in freezer.
Nutrition Facts : Calories 456 calories, Sugar 3, Sodium 118, Fat 27, SaturatedFat 17, Carbohydrate 50, Fiber 5, Protein 7, Cholesterol 72
SOUS-VIDE CHEESY MASHED POTATOES
Savory Cheddar and Parmesan, along with sour cream for tang, are the keys to this rich, flavorful mash. If you have a vacuum sealer, you can use it to seal the potatoes into their sous-vide bags before cooking; this makes them easier to weigh down so they stay submerged. Once the potatoes are done, you can also keep them warm alongside the sous-vide turkey breast, if you're making it: 145 degrees, the temperature at which the turkey breast is cooked, is the perfect temperature to hold the potatoes. If you don't have a sous-vide machine, you can boil the potatoes in salted water until tender, then drain and mash them, and proceed with Step 2. You might not need the milk since boiled potatoes will have a higher moisture content than those cooked by sous vide.
Provided by Melissa Clark
Categories vegetables, side dish
Time 2h15m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- In a large pot or heatproof container, use a sous-vide machine to heat water to 194 degrees. Evenly divide potatoes and 1 1/2 teaspoons salt between two large reusable silicone sous-vide bags or resealable plastic bags. Slowly lower the bag into the water, allowing any air to escape. Weigh down the bags; an upside-down metal steamer basket or a metal bowl work well for this, topped with a metal spoon or tongs for extra weight, if needed. Cook until potatoes are completely tender, poking them several times to make sure, 1 1/2 to 2 hours. (Check the bag after 15 minutes; you may have to let out some steam.)
- As potatoes cook, add butter, Cheddar, sour cream, Parmesan, pepper and nutmeg to a large bowl. Add the hot potatoes and milk, and mash until the cheese melts and the mixture is as smooth as you like it, adding more hot milk if the potatoes seem dry. You can also use a potato ricer to rice the potatoes into the bowl before mixing with the cheese. Just make sure the potatoes and milk are hot, or the cheese might not melt.
- Taste and add more salt, if you like. Serve immediately, or transfer potatoes back to sous-vide bag to keep warm. Fold in chives just before serving.
SOUS VIDE MASHED POTATOES WITH GARLIC AND ROSEMARY RECIPE
Provided by MooK
Number Of Ingredients 6
Steps:
- Set your sous vide to 194 F / 90 C. Rinse and peel the potatoes. Thinly slice them into 1/8-inch pieces. Smash and peel the garlic cloves. Seal the potatoes, garlic, rosemary, butter, milk, and salt into a zip or vacuum seal bag (I set my vacuum sealer to 25 seconds) and cook until the potatoes are tender, about 1.5 hours. Open the bag and pour the liquid through a sieve into a small bowl (reserve for later). Discard the rosemary. Empty the potatoes into a large bowl and mash them. If you have a potato ricer or food mill, now's a great time to use it. If you want a really over-the-top, super smooth texture, pass the mashed potatoes through a tamis, chinois, or sieve, using a plastic bench scraper. Whatever you do, DO NOT use a food processor, electric mixer, or blender - due to the starch in the potatoes, if you over mix the potatoes you'll end up with a gluey texture. Gently whisk the melted butter and milk (reserved from before) back into the mashed potatoes to get a smooth and creamy texture.
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